Go Back

Hummus With A "Secret"

It's not such a story to make excellent and smooth Hummus! It's mostly about maintaining the correct ratio between the main ingredients. Once you understand that - the way to make the perfect Hummus is open to you as well.

Ingredients
  

Hummus with caramelized onions

Hummus with peanut butter

For serving

  • chopped red onion or caramelized onion
  • olive oil
  • cooked chickpea grains
  • chopped parsley
  • paprika, smoked paprika or sumac
  • tahini dressing
  • pita, grissini breadsticks, crackers

Instructions
 

Hummus with caramelized onions

  • Heat some oil in a pan and add the onion; Sprinkle a little.
  • Fry over high heat until it turns golden, lower the heat, and fry until it starts to brown.
  • Cover and fry for a few more minutes until completely browned.
  • In a food processor, place minced garlic and lemon juice and process for a minute or two.
  • Let the mixture rest for a few minutes in the food processor - to absorb the flavors. (In the meantime, you can chop the parsley, slice the onion, and make t tahini dressing).
  • Transfer the contents of the can of chickpeas to a small pot and heat slightly. (possible in the microwave)
  • Drain the chickpeas from the liquids but leave about two tablespoons. Set aside a few chickpea grains for garnish. You can use the drained water to make mayonnaise
  • Add the warm chickpeas and black salt; process for a minute or two (depending on the processor's power) until the chickpeas turn into a paste.
  • Add water and process for another minute; if necessary, add more water gradually until you get the desired thickness.
  • taste and adjust seasoning if necessary

Hummus with peanut butter

  • The same method, except instead of caramelized onion, add the peanut butter and agave to the chickpeas.
  • Transfer to a serving plate, garnish with olive oil, chickpeas, tahini dressing, caramelized or purple onions, sweet paprika/sumac, and chopped parsley. You can sprinkle a little black salt as well. Serve with pita, grissini breadsticks, or crackers, and enjoy :)

Notes

The Hummus will keep in the fridge for at least 3 days.
Home-Cooked Chickpea Water
If you prefer cooking the chickpea yourself – here’s how: Soak 1 cup of dry Bulgarian chickpeas overnight – at least for eight hours; Strain and rinse. Cook in a pressure cooker with 1 cup of water. After the whistle – lower the heat and cook for about 25 minutes until the chickpeas are tender and squashed when lightly pressed with your fingers.
Leave the chickpeas for 2-5 hours at room temperature while still closed in the pot (this step is essential and allows the liquid to accumulate proteins – necessary for making the mayonnaise)
Strain the chickpeas into a bowl.
A liquid that looks a little gelatinous is obtained, something like 3-4 tablespoons.
Mix well and refrigerate for at least 3 hours. (Better for overnight)
Tried this recipe?Let us know how it was!